Fish in Sour Cream with Pickles (in a Pan)
by Editorial Staff
Fish in sour cream sauce always turns out delicious, juicy, and very tender. But add an unexpected twist to this familiar combination – pickles. The pleasant sourness of the cucumbers will make the taste of pollock, hake, or cod brighter and more interesting. Add your favorite side dish to stewed fish in sour cream for a mouth-watering and hearty dinner in a hurry.
Servings: 3
Ingredients
- Pollock fillet (or cod fillet, hake) – 400 g
- Pickled cucumber – 80 g
- Onions – 90 g (1 pc.)
- Sour cream 20% fat – 90 g
- Flour – 1 tbsp
- Cumin (seeds) – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 15 ml (1 tablespoon)
Directions
- Peel the onion and cut it into quarters.
- Heat vegetable oil in a frying pan put the onion and fry over low heat until golden brown, 5 minutes.
- Rub the pickled cucumber on a coarse grater.
- We send the cucumber to the onion. Pour 200 ml of hot water there and simmer for 5 minutes.
- Meanwhile, in a bowl, combine sour cream, flour, and 50 ml of hot water. Stir until smooth.
- We wash the pollock fillet and cut it into portions.
- Add the sour cream mixture to the pan to the cucumbers, mix and simmer for another 2-3 minutes, stirring occasionally.
- Add ground pepper and caraway seeds. Stir and remove the sample. If necessary, add salt to taste (since the cucumber is salty, salt may not be needed at all).
- Put pieces of pollock in a pan, dipping in sour cream sauce. Cover and simmer the fish in sour cream sauce with onions and cucumbers for 5 minutes.
- Then turn the fish over, cover the pan with a lid. Turn off the heating and let it stand for another 5 minutes, during which time the pollock in sour cream will reach readiness.
Enjoy your meal!
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